Optimization of processing technology of Polygonatum sibiricum pickles by response surface methodology

doi:10.14088/j.cnki.issn0439-8114.2024.11.025

Abstract

Abstract: The fresh annual rhizome of Polygonatum sibiricum was used as the raw material for the development of Polygonatum sibiricum pickles. The single-factor experiment was conducted to investigate the effects of fermentation temperature, salt addition, and sugar addition on the physicochemical properties of these pickles, such as total acid, salinity and so on. The processing technology of Polygonatum sibiricum pickles was optimized using response surface methodology with the sensory score as the evaluation index. The results showed that the optimum processing condition of Plygonatum sibiricum pickles was fermentation temperature of 25 ℃, salt addition of 4.0% and sugar addition of 4.0%. Under this condition, the sensory score reached the highest, and the resulting Plygonatum sibiricum pickles exhibited moderate sweetness and sourness, crispness and refreshing taste, and high nutritional value.

Key words: Polygonatum sibiricum pickles, processing, response surface methodology

CLC Number:

TS255.54

LIU Gang-qiang, FAN Shu-miao, LI Jia-yu, JIAO Jia-yin, DING Jian-jian, YANG Li-xin, LI Lian-zhen, LI Juan, HONG Li-ya. Optimization of processing technology of Polygonatum sibiricum pickles by response surface methodology[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(11): 147-152.

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